STEPS
1. In a double boiler, melt the chocolate, cream, and butter. Add a pinch of salt. Pour onto a plate and refrigerate for 2 hours.
2. Meanwhile, powder the hazelnuts in a food processor. Transfer onto a plate and set aside.
3. Shape truffles (roughly 1 tablespoon), stuff them with one frozen raspberry and roll in the hazelnut powder. Refrigerate for 1 hour and serve.